Man

ANA CAROLINA LOPEZ DE DISCASTILLO BERGAMO

Postdoctoral research

Universidad de Santiago de Chile

Santiago de Chile, Chile

Líneas de Investigación


Development of new materials for food packaging, as incorporation of natural bioactive substances with antimicrobial and antioxidant properties in polymeric matrixes, improvement of biodegradable polymeric properties through nanotechnology,

Educación

  •  Chemistry, Universidad de Valencia. España, 2005
  •  Food Technology and Science, Universidad Politécnica de Valencia. España, 2011

Experiencia Académica

  •   Postdoctoral research Full Time

    Universidad de Santiago de Chile

    CEDENNA

    Santiago de Chile, Chile

    2013 - 2015

  •   Académica Asistente Full Time

    UNIVERSIDAD DE SANTIAGO DE CHILE

    Tecnológica

    Santiago, Chile

    2015 - A la fecha

Experiencia Profesional

  •   Researcher and Project Leader Full Time

    Universidad de Santiago de Chile

    Santiago de Chile, Chile

    2013 - A la fecha

  •   Postdoctoral research Full Time

    CIT (Centro Investigaciones Tecnológicas)-University of Coruña

    Ferrol, España

    2011 - 2013

  •   pHD Full Time

    Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC)

    Valencia, España

    2005 - 2011

Formación de Capital Humano


- Supervisor of six undergraduated thesis:

1) Title: “Development of an active packaging to reduce cholesterol on milk”.
Author: Ana Soriano Arnedo, to obtain the grade of Agronomic Engineering of Polythenic University of Valencia.
Date: October – May 2008.

2) Title: “Active packaging of oily fish with materials with antioxidant capacity”.
Author: Irene Carbonell Buj, to obtain the grade of Agronomic Engineering of Polythenic University of Valencia.
Date: January – Juny 2009.

3) Title: “Study and development of antioxidant films based on EVOH”.
Author: Alejandro Monzonís García, to obtain the grade of Chemical Engineering of University of Valencia.
Date: January – May 2010.

4) Title: "Estudios de las propiedades antioxidantes del merkén con potencial uso en envases activos para alimentos"
Author: Ivania Scarlette Salas Alarcon & Yubitza Daniela Villagran Miranda to obtain the grade of Food Technology of Universidad de Santiago de Chile.
Date: January - May 2014.

5) Title: "Estudio de las propiedades antioxidantes de la murtilla (Ugni molinae Turcz) y su aplicaci{on en el desarrollo de materiales activos para el envasado de alimentos"
Author: Carlos Alberto Salas Arriagada, to obtain the grade of Food Technology of Universidad de Santiago de Chile.
Date: January - May 2014.

6) "Desarrollo de un material biodegradable para envasado activo antimicrobiano y antioxidante basado en un extracto de un fruto autoctono chileno"
Author: Fernanda Bustos, to obtain the grade of Engineering of Food Technology of Universidad de Santiago de Chile.



 

Article (26)

Antimicrobial bilayer nanocomposites based on the incorporation of as-synthetized hollow zinc oxide nanotubes
Design of active electrospun mats with single and core-shell structures to achieve different curcumin release kinetics
Development of Bilayer Biodegradable Composites Containing Cellulose Nanocrystals with Antioxidant Properties
Development of poly(lactic acid) films with propolis as a source of active compounds: Biodegradability, physical, and functional properties
Enhancing Thermal Stability and Bioaccesibility of Acai Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles
Increasing the incorporation of recycled PET on polymeric blends through the reinforcement with commercial nanoclays
Electrospun PVA fibers loaded with antioxidant fillers extracted from Durvillaea antarctica algae and their effect on plasticized PLA bionanocomposites
Modifying an Active Compounds Release Kinetic Using a Supercritical Impregnation Process to Incorporate an Active Agent into PLA Electrospun Mats
Novel Antimicrobial Titanium Dioxide Nanotubes Obtained through a Combination of Atomic Layer Deposition and Electrospinning Technologies
Supercritical impregnation of thymol in poly(lactic acid) filled with electrospun poly(vinyl alcohol)-cellulose nanocrystals nanofibers: Development an active food packaging material
A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging
Chilean berry Ugni molinae Turcz. fruit and leaves extracts with interesting antioxidant, antimicrobial and tyrosinase inhibitory properties
Improvement of Polylactide Properties through Cellulose Nanocrystals Embedded in Poly(Vinyl Alcohol) Electrospun Nanofibers
Novel Polyvinyl Alcohol/Starch Electrospun Fibers as a Strategy to Disperse Cellulose Nanocrystals into Poly(lactic acid)
Supercritical impregnation of cinnamaldehyde into polylactic acid as a route to develop antibacterial food packaging materials
Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging
Enhancing the release of the antioxidant tocopherol from polypropylene films by incorporating the natural plasticizers lecithin, olive oil, or sunflower oil
Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging
Active antioxidant packaging films: development and effect on lipid stability of brined sardines
Reducing oxidation of foods through antioxidant active packaging based on EVOH and natural flavonoids
Development of a new antioxidant active packaging films based on EVOH and green tea extract
Development of active polyvinyl alcohol/β-cyclodextrin composites to scavenge undesirable food components
Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds
Immobilization of β-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications
Improving the antioxidant protection of packaged food by incorporating natural flavonoids into ethylene-vinyl alcohol copolymer (EVOH) films
Study of the interaction between a natural antioxidant and anhidride maleic modified polypropylene formulations

BookWhole (1)

Thymol: Use in Antimicrobial Packaging

Patent (3)

Active antifungal container comprising a water-soluble polymer-coated polyolefin comprising a synergistic mixture of volatile natural compounds selected from carvacrol and allyl isothiocyanate, to extend shelf life of bakery products
Antimicrobial active packaging for fresh fruits and vegetables, preferably berries, comprising a partial or total inner coating of water-soluble polymer containing cinnamaldehyde and linalool and one or more surfactants, method of preparation and use to extend the shelf life therefore avoiding damage and deterioration by microorganisms, principally Botrytis cinerea
Polymeric nanocomposite comprising a melt mixture of virgin PET and recycled PET with clay; method of preparation, method to prepare its use in the manufacture of films or moldable articles including containers, containers, fibers, among others.

Proyecto (5)

ANTIBAC: REDES 190458 Project
Combination of electrospinning and atomic layer deposition technologies as an innovative route for obtaining novel antimicrobial and antiviral nanostructures
Aplicación de extractos naturales de plantas autóctonas chilenas en eldesarrollo de envases activos con capacidad antioxidante y antimicrobiana
Mejoramiento sustentable de las características nutricionales inmuno-moduladoras del huevo azul producido por comunidades indígenas locales mediante el uso de los subproductos generados pr actividades industriales de la Región de los Lagos
“Nanoreinforced PLA materials through the incorporation of cellulose nanowhiskers into electrospun fiber matrixes

Review (1)

Antioxidant films based on cross-linked methyl cellulose and native Chilean berry for food packaging applications
36
ANA LOPEZ DE DISCASTILLO

Postdoctoral research

Food Technology and Science

Universidad de Santiago de Chile

Santiago de Chile, Chile

16
MARIA JOSE GALOTTO

Full Professor

Food Science and Technology Department

Universidad de Santiago de Chile

Santiago, Chile

7
ABEL GUARDA

Full Professor

Food Science and Technology Department

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

5
Adrián Rojas

Profesor por horas

Ingeniería Industrial

Universidad de Santiago de Chile

Santiago, Chile

3
ELIEZER VELASQUEZ

Researcher

Universidad of Santiago, Chile

Santiago de Chile, Chile

2
Juan Escrig

Associate Professor

Department of Physics

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

2
Francisco Rodríguez

ASSOCIATE PROFESSOR

DEPARTAMENTO DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

2
Carolina Villegas

Postdoctoral Research Fondecyt Fondecyt

Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago, Chile

2
ximena valenzuela

Jefe de Laboratorio

Universidad de Santiago de Chile

santiago, Chile

2
Juan Palma

Profesor / Investigador Académico Asociado

Departamento de Ciencias Básicas

Universidad Central de Chile

Santiago, Chile

1
Alejandro Pereira

Profesor Asistente

Ciencia

Universidad Adolfo Ibáñez

Santiago, Chile

1
Alejandra Torres

Academica Jornada Completa

Ciencia y Tecnologia de los Alimentos

UNIVERSITY OF SANTIAGO DE CHILE

Santiago, Chile

1
Carla Arancibia

Académico (Profesor Asistente)

Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago, Chile

1
Pablo Ulloa

Investigador

INIA, La PLatina

Instituto de Investigaciones Agropecuarias

Santiago, Chile

1
Julio Bruna

Academico

Departamento de Ciencias y tecnologia de alimentos

UNIVERSIDAD DE SANTIAGO DE CHILE

Santiago, Chile

1
Juan Palma

ACADÉMICO INVESTIGADOR ASOCIADO

DEPARTAMENTO DE CIENCIAS BÁSICAS

Universidad Central de Chile

SANTIAGO, Chile